You catch the smell through the steam vent and suddenly you are starving. It9s like that rich mix of spices and creamy sauce sneaks up on you when you least expect it. Your mouth waters, you just gotta know what9s cooking inside that pressure cooker.
The steam cues tell you this recipe is something special. The gentle hiss of the valve makes you check the kitchen every few minutes. It9s worth it because that broth depth just keeps growing stronger.
When you finally open the lid after the natural release, you spot those plump koftas bathed in a sauce so creamy and fragrant it hugs you from the inside out. You remember why you love digging into Indian food at home. Dang, y9all, this one gonna be a winner.
Why This Recipe Works Every Single Time
- You mix breadcrumbs and eggs in the kofta so they hold their shape real good during pressure build.
- Using ground chicken keeps meatballs nice and tender, not dry or tough.
- Ghee adds that buttery depth and helps everything brown better, upping flavor.
- Saute9ing onions and spices first pulls out all the warm, cozy fragrance that fills your kitchen.
- The slow blending of yogurt keeps the sauce smooth right after pressure release.
- Natural release lets the meatballs finish cooking gently so they stay juicy, no rubbery bits here.
All the Pieces for This Meal
- 1 lb ground chicken 6 your kofta base gotta be fresh and lean.
- Onions in two forms: chopped for mixing into meatballs, sliced for the sauce to caramelize.
- Ginger paste and garlic paste 6 these two bring the zing and warmth.
- Breadcrumbs and eggs 6 the glue to keep your meatballs from falling apart under pressure.
- Cilantro and mint leaves 6 fresh herbs that brighten up your kofta real nice.
- Ground cardamom and nutmeg 6 subtle warm spices that hint at tradition.
- Ghee 6 trust me, this stuff is where you get richness and that good browning action.
- Yogurt and light cream 6 they blend in to make that sauce creamy without turning heavy.
The Exact Process From Start to Finish
- Start by mixing ground chicken, chopped onion, ginger and garlic pastes, breadcrumbs, eggs, salt, cilantro, mint, cardamom, and nutmeg in a big bowl. You wanna get everything combined but no need to overwork it.
- Shape your mix into small meatballs. Get them all pretty similar so they cook evenly inside your pressure cooker.
- Brown the koftas in ghee using a skillet, turning them so they get color all around. About 6-8 minutes should do it. Then set them aside.
- In the same pan, add more ghee if you need it and toss in sliced onions. Cook them until they9re golden and soft. That 2s where flavor builds up real good.
- Stir in the remaining ginger and garlic paste, turmeric, ground coriander, and a dried red chili pepper if you want a little heat. Cook for a couple minutes till you catch those spices smellin 2 amazing.
- Mix in plain yogurt slow and steady to keep your sauce from splitting. Let this simmer for 5 minutes, letting those spices and creaminess marry.
- Add your browned koftas back in and coat 1em gently with the sauce. Cover your skillet and let everything mingle on low heat for about 10-15 minutes, stirring now and then to keep koftas tender.
- Garnish with fresh cilantro before serving. You 2re gonna love it with naan or some fluffy rice.
Quick Tricks That Save Your Time
- Make your ginger and garlic paste in bulk and stash it in the fridge for weeks. Saves the peeling time every cook day.
- Use store-bought breadcrumbs to speed up kofta prep but toast them lightly for extra crunch.
- Brown koftas in batches and keep warm in a low oven while you finish the sauce. No waiting game here.
- Pressure build happens fast if your meatballs are uniform. Don 2t make 1em too big or they 2ll need more time.
- Use your pressure cooker saute9 function for onions and spices so you got just one pot to clean later.
The Flavor Experience Waiting for You
Right away, you sense that warm hug of spices like turmeric and cardamom teasing your nose. It 2s inviting, kinda cozy, like sitting down after a long day.
When you bite into a kofta, the meat is juicy but firm enough to hold shape. It 2s like a little explosion of tender chicken mingled with fresh herbs and subtle nutmeg.
The sauce is where things get real dreamy. Creamy and smooth with just enough tang from yogurt and a whisper of heat from chili pepper. It clings to every bite like it 2s made to be savored slowly.
All these layers come together for a meal that feels fancy but cooks up right in your pressure cooker. You catch the contrasting textures and bold flavors balancing nicely with naan or rice on the side.
Keeping Leftovers Fresh and Ready
- Cool leftovers quickly and seal 1em in airtight containers to lock in freshness overnight.
- Refrigerate should keep your kofta good for 3-4 days, just reheat gently so the sauce doesn 2t separate.
- Freeze portions in zip-top bags or small containers for up to 2 months. Thaw in fridge overnight before heating.
- When reheating, add a splash of water or cream and warm on low to get that creamy sauce back to its silky self.
Your Most Asked Questions Answered
- Can I use chicken thighs instead of ground chicken? Oh yeah, just grind them yourself or buy ground dark meat. Thighs add more juiciness and flavor to your koftas.
- What if I don 2t have ghee? Butter works fine, but ghee 2s got a better high smoke point for browning. If you don 2t got either, vegetable oil is okay too.
- How spicy is this dish? It 2s mild with a gentle heat from the dried chili. You can skip or add more chili depending on how your taste buds roll.
- Can I make koftas ahead and freeze? Totally! Freeze them raw shaped on a tray, then bag 1em once firm. Cook straight from frozen or thaw overnight.
- Why does the sauce sometimes split? That 2s usually 1cause yogurt got too hot too fast. Mix it in slow once you lower heat to keep it creamy.
- Do I have to use a pressure cooker? Nah, you can do this in a slow cooker or on stovetop, but pressure cooker gets you there quicker with deep broth depth.
Chicken Kofta Korma (Indian Meatballs in Creamy Sauce)
This chicken kofta is cooked in a flavorful rich & creamy sauce (korma) made from yogurt, cream, and almonds. The meatballs are delicate, tender, and melt-in-your-mouth!
Equipment
- 1 Mixing bowl Large
- 1 Skillet Large
Ingredients
For the koftas (meatballs)
- 1 lb ground chicken fresh and lean
- 1 onion chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 cup breadcrumbs
- 2 eggs
- ½ teaspoon salt
- 1 teaspoon fresh cilantro chopped
- 1 teaspoon mint leaves chopped
- ½ teaspoon ground cardamom
- ½ teaspoon ground nutmeg
For the korma sauce
- 2 oz. ghee
- 2 large onions sliced
- 1 whole dried red chili pepper
- 1 tablespoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ¼ cup plain yogurt
- ½ cup light cream
- ½ teaspoon salt
- 1 tablespoon ground almonds
Instructions
Instructions
- In a large bowl, combine together the ground chicken, onion, ginger paste, garlic paste, breadcrumbs, eggs, salt, cilantro, mint, cardamom, and nutmeg.
- With wet hands, form meatballs, about 1¼ inch (3cm) in size. Set aside.
- In a large skillet, heat ghee. Add the onions and chili pepper and sauté for about 5 minutes until golden brown.
- Add ginger paste and garlic paste and cook 2 minutes more, stirring frequently.
- Add turmeric, coriander, and yogurt. Cook for 3 minutes, stirring occasionally.
- Add cream, salt, and 1 cup water. Bring to a boil, then reduce heat and simmer 10 minutes.
- Stir in ground almonds and cook for 5 more minutes.
- Return meatballs to skillet. Cover and cook for 30 minutes over low heat, turning midway to coat all sides.
Notes
Ghee can be substituted with salted butter but the final flavor will differ. Make ginger and garlic paste in advance for convenience. Serve with rice or Indian breads like naan or roti.
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